Hybrid paneer with pea protein offers sustainable cheese alternative, University of Copenhagen researchers reveal

Researchers at the University of Copenhagen have developed a hybrid version of paneer, a popular South Asian cooking cheese, by replacing 25% of its traditional milk protein with pea protein. This breakthrough represents a significant step towards creating more sustainable dairy products that maintain the familiar taste and texture of the original cheese.

Paneer is a versatile cooking cheese commonly used in Indian cuisine. It is known for its ability to hold its shape when grilled, fried, or baked – properties that have made it a popular meat alternative in vegetarian diets. However, as with many dairy products, paneer’s production has a significant environmental impact, especially in terms of carbon emissions and land use. As a result, there has been growing interest in finding more sustainable ways to produce cheese.

The research team at the University of Copenhagen approached the challenge by developing a hybrid cheese, combining milk protein with plant-based pea protein. While plant-based cheeses have been developed in recent years, they have often struggled to meet the taste and texture expectations of cheese lovers. The new hybrid cheese offers a promising solution by keeping the texture intact, while reducing the environmental footprint of the product.

“It’s really difficult to create a texture that matches regular cheese if you only use plant proteins. Therefore, our strategy is to get the best of both worlds by replacing as much milk protein as possible with plant protein, without compromising on taste and texture,” explained Professor Lilia Ahrné from the Department of Food Science. “Consumers won’t buy a product just because it’s sustainable if it doesn’t meet their taste expectations.”

The hybrid version of paneer produced by the team consists of both casein, the primary milk protein in paneer, and pea protein. Peas were chosen because they are a locally grown, sustainable alternative to soy, which is often imported from regions with significant environmental challenges. The researchers found that by using higher pressure during the pressing process – necessary because pea proteins retain more water than milk proteins – they could maintain the cheese’s shape despite its higher plant-based content.

Postdoc Wenjie Xia, the first author of the study, said, “We’ve investigated what happens to a cheese’s texture as we add more pea protein. Our experiments show that at least 25% of the milk proteins can be replaced with pea protein while still producing a cheese with a texture, shape, and taste similar to the original product.”

This development could represent a significant leap forward for the dairy industry, particularly in producing more climate-friendly products. The researchers noted that hybrid cheeses like this one could play a key role in reducing the climate footprint of dairy. "With further research, we believe that it will be possible to reduce the milk content even more while still creating a product that people want to eat,” Xia said. “Hybrid cheeses are a solid step toward more sustainable dairy products.”

Beyond sustainability, the hybrid cheese could offer nutritional benefits as well. While dairy proteins are known for their high quality, containing all essential amino acids, plant-based ingredients like peas can contribute dietary fibers, adding further nutritional value to the product. “We see hybrid cheeses as a way to bring together the best of both worlds,” said Ahrné. “We can have the protein quality of dairy along with the added fiber from plants.”

The researchers chose to focus on paneer because of its unique properties, which make it ideal for grilling, frying, and baking without melting. These features, common in other cooking cheeses like halloumi and feta, make it a popular choice for those looking for a vegetarian or vegan meat alternative. “In India, where paneer is already widely used, it has been a popular meat substitute for many years,” Ahrné explained. “We see this type of cooking cheese as a potential meat substitute in the West, where grilling and frying are common cooking methods.”

Despite the success of the initial experiments, the team emphasized that further research is needed to refine the taste experience before the product is ready for market production. This research could help improve the flavor and ensure that the hybrid cheese meets the culinary standards of consumers worldwide.

The study was published in Food Research International and marks a promising development in the quest for more sustainable and nutritious alternatives to traditional dairy products.